Steps to Prepare Favorite Rich Authentic TaiwaneseTwice Cooked Pork

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The ingredients needed to make Rich Authentic TaiwaneseTwice Cooked Pork:

1. Get 180 grams Pork belly (a piece, or sliced for yakiniku BBQ)
2. Take 1/4 Cabbage
3. Make ready 1/2 Japanese leek
4. Get 3 to 4 Green pepper or shishito green peppers
5. Take 1 clove Chopped garlic (or tubed)
6. Prepare 1 the same size as the garlic Chopped ginger (or grated ginger in a tube is fine)
7. Get Flavoring ingredients:
8. Take 1 tbsp Cooking sake
9. Take 1 heaped tablespoon ★Tian mian jiang
10. Get 1 tbsp ★Oyster sauce
11. Prepare 1 tbsp ★Soy sauce
12. Get 1 tsp ★Sugar
13. Prepare 1 ★Chu-ka Aji stock paste
14. Take 1 Sesame oil
15. Prepare For the marinade of the pork
16. Get 1 tsp Cooking sake
17. Prepare 1 tsp Soy sauce
18. Make ready 1 tbsp Katakuriko

Pork osso buco is made just like the veal version except you use the pork shank instead of the veal shank. Great Big Inexpensive Piece of Meat. The pork shank is big, meaty and looks more like a lamb shank and best of all is a fraction of the cost of veal shanks and much cheaper than lamb shanks. Take the pork chunks and poke all over with a fork so marinade can soak in.

Instructions to make Rich Authentic TaiwaneseTwice Cooked Pork:

1. Slice the pork into bite sizes. Marinate for 15 minutes with the marinade seasonings. Combine the ingredients marked ★.
2. Cut the cabbage roughly. Deseed the green pepper and remove the stalk. Cut into bite sizes. Slice the leek diagonally into 3-cm.
3. Heat 2 tablespoons of oil and add the pork. After it's browned, transfer to a plate.
4. Heat 1 tablespoon of oil in a pan and add the garlic and ginger to fry.
5. Add all the vegetables from Step 2 and stir fry on high heat. Add cooking sake if it looks like the ingredients are starting to burn.
6. Return the pork from Step 3 to the pan and add the combined ★ flavoring ingredients. Stir fry some more over high heat.
7. When the ingredients are well coated with the sauce, turn the heat off. Drizzle with sesame oil to finish.

The pork shank is big, meaty and looks more like a lamb shank and best of all is a fraction of the cost of veal shanks and much cheaper than lamb shanks. Take the pork chunks and poke all over with a fork so marinade can soak in. Add pork and all marinade into a zip top bag, massage thoroughly, and let marinate in the fridge overnight. This is a classic Italian dish of pork ribs cooked in a rich tomato sauce. In Italy this popular recipe is Costine di maiale in umido.

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